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Smoked mussels and smoked garlic aioli à la Henri Alén

The recipe yields the best results when cooking with the Muurikka Electric Smoking Oven PRO.

  • 1 kg fresh blue mussels
  • 1 piece of fennel
  • 1 tsp chopped chili
  • 1 tbsp chopped dill
  • 1 dl dry white wine
  • a pinch of salt
  • 2 tbsp olive oil

Wash the mussels carefully and throw away those that are broken or completely open. If necessary, remove the small thread or ”beard”. Put the mussels in a metal dish that fits into the smoking oven, or fold a bed of foil to place them on. Chop and add in the fennel. Also add the chilli and white wine. Start smoking at level 3 until smoke begins to properly form. Drop the power to level 2 and smoke for 25 minutes. The mussels are done when they have all opened. Sprinkle with dill and a little salt. Serve with aioli and fresh bread.

Sauce:

  • 4 peeled cloves of garlic
  • 2 dl mayonnaise
  • 1 tsp Dijon mustard
  • 2 tsp lemon juice
  • salt and white pepper

Brush the cloves of garlic lightly with olive oil and smoke them for about 20 minutes, or until they have slightly softened. Crush the cloves of garlic carefully and mix with the mayonnaise. Mix the aioli ingredients well together and leave the mixture to season for at least one hour before serving.

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